Slow Cooker Hawaiian Pork Ribs are tender, fall-off-the bone pork ribs. The Hawaiian sauce is sweet and tangy and a great addition to ribs. Garnish these with green onions and fresh pineapple and serve over coconut rice for the perfect meal.
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SLOW COOKER HAWAIIAN PORK RIBS
Have you tried making pork ribs in the slow cooker?
If you haven’t, you need to change that!
A few years ago I made these Crock Pot Ribs and just fell in love with how easy they are to make.
Today’s version is similar but uses a sweet and tangy Hawaiian style sauce for the ribs.
It is the easiest way to make tender, fall-off-the-bone ribs. The meat literally just falls off of the bone when you pull them out of the crockpot.
And, the clean-up couldn’t be easier!
You add the ingredients to the slow cooker, cook on low for 8 to 9 hours and serve with fresh green onion and pineapple over rice.
WHAT INGREDIENTS ARE IN THESE SLOW COOKER HAWAIIAN PORK RIBS?
3 TO 4 POUNDS BABY BACK RIBS, ABOUT 2 RACKS
RED ONION
GARLIC
FRESH GINGER
BROWN SUGAR
SOY SAUCE
SRIRACHA SAUCE
APPLE CIDE VINEGAR
FRESH PINEAPPLE
HOW DO YOU MAKE HAWAIIAN PORK RIBS?
Remove the silver membrane from the back of the pork ribs.
Spread sliced onions evenly in the bottom of the crock pot.
Place ribs on top of the onion.
In a small bowl or pot, whisk together garlic, ginger, brown sugar, soy sauce, Sriracha, and apple cider vinegar.
Pour mixture evenly over the ribs.
Cook on low for 7 hours.
Add pineapple to the crock pot and stir slightly so the pineapple is coated in the crock pot liquid.
Continue to cook for one more hour.
Carefully remove ribs, pineapple and onions from crock pot.
Cover with foil to keep warm.
Pour remaining liquid into a small saucepan. Skim excess fat from the surface. Bring to a boil and cook until liquid is reduced by half and slightly thickened.
Brush reduced liquid over the ribs.
Spoon pineapple and onions over rice to serve. Garnish with fresh pineapple and green onions.
TIPS FOR MAKING RIBS IN THE CROCK POT
NO PEAKING: Remember not to lift the lid once the ribs start cooking or it will add time to the total cook time. When cooking on low it should take about 8 hours and on high about 4 hours.
I like to cook them low and slow because it helps them become more tender. If you want the meat to literally fall-off-the-bone I suggest cooking it on low for 9 hours.
PERFECT YEAR-ROUND: People often think ribs are best in the summer when you can cook them on the grill but with the crockpot you can cook these any month of the year!
BROIL: When you are done cooking the ribs in the slow cooker you can finish them off in the broiler for that extra crispy, charred outer layer. To do this remove the ribs and place them on a baking sheet with foil placed on it. Baste the ribs with some extra BBQ sauce and then broil for 5-10 minutes.
REMOVE MEMBRANE: Before you cook ribs I suggest that you remove the membrane from the back of the ribs. This helps the sauce and spices absorb into the ribs better when they are cooking. You can see how to do that here.
WHAT SHOULD I SERVE WITH THESE SLOW COOKER PORK RIBS?
POTATOES: Air Fryer Twice Baked Potatoes make a great side to the ribs. I also really like Gouda Smashed Potatoes, Lemon Cilantro Roasted Potatoes and these Spicy Lebanese Potatoes.
SALAD: Salads are a nice addition to ribs. I like adding this Lemon Arugula Salad with Pine Nuts, Mediterranean Bean Salad or this Summer Orzo Pasta Salad.
VEGETABLE SIDE DISH: Vegetable side dishes are a must when you made ribs. Some I like are these Mediterranean Roasted Vegetables, Skillet Green Beans and this Garlic Parmesan Broccoli.
OTHER PORK RECIPES YOU MIGHT LIKE:
HOW TO BAKE PORK CHOPS IN THE OVEN
HOW TO MAKE PORK TENDERLOIN IN THE SLOW COOKER
SLOW COOKER PORK SHOULDER RECIPE
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Slow Cooker Hawaiian Pork Ribs
Ingredients
- 1 red onion, cut into 1-inch slices
- 3 to 4 pounds baby back ribs, trimmed of the silver skin {about 2 racks}
- 2 cloves garlic, minced
- 1 Tablespoon ginger, freshly grated
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1 Tablespoon Sriracha sauce
- 3 Tablespoons apple cider vinegar
- 2 cups pineapple, diced
- Green onion, for garnish
- pineapple, for garnish
- BBQ sauce , for garnish
Instructions
- Remove the silver membrane from the back of the pork ribs.
- Spread sliced onions evenly in the bottom of the crock pot. Place ribs on top of the onion.
- In a small bowl, whisk together garlic, ginger, brown sugar, soy sauce, Sriracha, and apple cider vinegar. Pour mixture evenly over the ribs.
- Cook on low for 7 hours. Add pineapple to the crock pot and stir slightly so the pineapple is coated in the crock pot liquid.
- Continue to cook for one more hour.
- Carefully remove ribs, pineapple and onions from crock pot.
- Cover with foil to keep warm.
- Pour remaining liquid into a small saucepan. Skim excess fat from the surface. Bring to a boil and cook until liquid is reduced by half and slightly thickened.
- Brush reduced liquid over the ribs.
- Spoon pineapple and onions over rice to serve. Garnish with fresh pineapple and green onions.
Notes
- When you are done cooking the ribs in the slow cooker you can finish them off in the broiler for that extra crispy, charred outer layer. To do this remove the ribs and place them on a baking sheet with foil placed on it.
- Baste the ribs with some extra BBQ sauce and then broil for 5-10 minutes.
- Before you cook ribs I suggest that you remove the membrane from the back of the ribs. This helps the sauce and spices absorb into the ribs better when they are cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
